On: March 19, 2014

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One bite and you’ll be zapped by the intensity of this mixed milk offering from the island of Sardinia. Aged for nearly a year, giving it a crumbly, slightly crunchy texture, it’s sweet and nutty, with the toffee inclinations of good Parmigiano-Reggiano. Without Parm’s quarter inch waxen crust of protective rind, the texture is not great for shaving, so just eat a hunk. Pairing it with anything other than a big red such as Barolo, Barbaresco, or California Cabernet would be folly, as it will run roughshod over anything lighter.